Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe

I absolutely love this Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe because it combines the cozy warmth of pumpkin spice with the bright burst of fresh cranberries in every bite. It’s one of those breads that fills your kitchen with a comforting aroma and tastes even better the next day. Whether you’re baking for a holiday brunch or just want an easy treat to brighten a chilly afternoon, this recipe never disappoints.

When I first tried this bread, I was amazed at how the fresh cranberries added a zesty tang that perfectly balanced the sweetness of the pumpkin and spices. You’ll find that it’s not only super moist and tender, but also quick and straightforward to make—ideal for busy days when you want delicious homemade baked goods without fuss. Plus, the optional cinnamon-sugar topping with toasted pepitas adds a delightful crunch that’s just the cherry on top!

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Ingredients You’ll Need

The magic of this Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe lies in the harmony of warm spices, fresh fruit, and pumpkin puree. Each ingredient plays a key role, so I always recommend sticking to the list for best results. When picking cranberries, fresh is ideal but frozen works in a pinch—just toss them in flour to avoid sinking.

• Unsalted Butter: Melting it gently brings richness and moisture to the batter, helping create a tender crumb.
• Unbleached All-Purpose Flour: This gives structure without making the bread tough; weighing the flour or using the spoon and sweep method ensures accuracy.
• Baking Powder and Baking Soda: Both are necessary to give your bread that perfect rise and lightness.
• Kosher Salt: Just the right amount enhances all the other flavors without overwhelming.
• Dark Brown Sugar: I prefer dark brown for its deeper, toffee-like note, but light brown will work too.
• Granulated Sugar: Adds sweetness and texture.
• Pumpkin Pie Spice: The essential combo of cinnamon, nutmeg, and clove that makes pumpkin bread so irresistible.
• Eggs: Room temperature eggs bind everything together and help with structure.
• Pure Vanilla Extract: Adds a subtle, sweet aroma that lifts the whole loaf.
• Pumpkin Puree: I highly recommend Libby’s for its perfect consistency and flavor.
• Fresh Cranberries: They add tart bursts of flavor and a pretty festive look to the bread.
• Raw Cane Sugar and Ground Cinnamon (for Topping, Optional): Sprinkled on top for a sweet-crunchy finish.
• Toasted Pepitas: These add a nutty crunch that complements the soft bread and tart cranberries.

Variations

I love playing around with this Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe depending on the season or occasion. Feel free to swap out a few ingredients to suit your taste or dietary needs—you’ll be surprised how flexible it is!

• Use Frozen Cranberries: If fresh aren’t available, frozen work fine; just toss them in flour before mixing to prevent sinking.
• Add Nuts: I sometimes add chopped walnuts or pecans for extra crunch and flavor—my family goes crazy for this addition.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a 1:1 gluten-free baking blend to make it gluten-free without compromising texture.
• Vegan Version: Use flax eggs and coconut oil instead of butter and eggs; the pumpkin puree helps keep it moist.

How to Make Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (180°C). Butter your loaf pan thoroughly, then dust it with flour to keep the bread from sticking. I love lining my pan with parchment paper and clipping it to create a sling—this makes lifting the bread out after baking super easy and clean. This little extra step is one I discovered after some sticky loaf mishaps!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt for about 30 seconds. This helps evenly distribute the leavening agents so your bread rises perfectly without any uneven spots.

Step 3: Combine Sugars, Spices, and Wet Ingredients

In a large bowl, whisk the granulated sugar, dark brown sugar, and pumpkin pie spice together, breaking up brown sugar lumps with your fingers for a smooth mix. Then add the eggs and vanilla extract, whisking for about a minute until the mixture lightens and thickens—this helps incorporate air for a tender crumb. Slowly whisk in the melted butter and pumpkin puree until everything is evenly combined. Let this mixture rest for 10 minutes—the pumpkin puree’s moisture distributes better this way, making your bread super moist.

Step 4: Coat Cranberries and Fold in Dry Ingredients

Toss the fresh cranberries in the dry flour mixture to coat them—this trick prevents them from sinking to the bottom of the loaf. Fold half of the flour mixture into the wet ingredients using a silicone spatula; then fold in the rest gently. Don’t worry about a few lumps; overmixing will give your bread a dense, rubbery texture, which I learned to avoid the hard way!

Step 5: Add Topping and Bake

Pour the batter into your prepared pan and spread it evenly. Mix raw cane sugar and cinnamon and sprinkle over the top, then scatter toasted pepitas for a nice crunch. Bake for 60-65 minutes, rotating the pan after 30 minutes to ensure even baking. Use a skewer or instant-read thermometer (aim for 195-200°F in center) to check doneness. When it’s ready, the skewer should come out clean or with just a few moist crumbs attached.

Step 6: Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then carefully run a butter knife around the edges and lift it out using the parchment sling. Place it on a wire rack and let cool completely for about an hour before slicing. This cooling time helps set the bread’s texture and makes it much easier to cut neatly.

How to Serve Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe

Garnishes

I usually serve this bread simply—sometimes just with a light spread of creamy butter or cream cheese to complement the tangy cranberries. For a special touch, sprinkling a little powdered sugar or drizzling a vanilla glaze adds a nice visual and flavor boost.

Side Dishes

My family loves enjoying this pumpkin bread alongside a steaming cup of coffee or chai tea. It also pairs beautifully with a fresh fruit salad or yogurt for breakfast or brunch. If you’re serving it as dessert, a scoop of vanilla ice cream on the side is surprisingly delightful.

Creative Ways to Present

For holiday gatherings, I sometimes slice the bread into small squares and arrange them on a wooden board with fresh rosemary sprigs and cranberries for a festive look. Wrapping individual slices in parchment and tying with twine makes a charming edible gift for friends and neighbors too!

Make Ahead and Storage

Storing Leftovers

This pumpkin bread keeps really well at room temperature when wrapped tightly or stored in an airtight container—usually two days is perfect for enjoying the fresh texture. After that, I move leftovers to the fridge to prolong freshness for up to a week, though the bread might firm up a bit.

Freezing

I’ve frozen this Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe multiple times with great success. Just wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. When you want to enjoy, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To bring back that freshly baked warmth, pop individual slices in the microwave for 15-20 seconds or toast them lightly in a toaster oven—it revives the softness and enhances the pumpkin-spice aroma beautifully.

FAQs

Final Thoughts

This Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe holds a special place in my heart because it brings together seasonal flavors that feel both festive and comforting, yet it’s foolproof enough to make any day feel like a cozy celebration. I really hope you give it a try—it’s the kind of recipe that becomes a family favorite quickly, and once you master it, you’ll want to bake it again and again. So grab your ingredients, and happy baking!

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